Orzo Fritters with Lemon Feta Dip

Name: Orzo Fritters with Lemon Feta Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup plain Greek yogurt; 2 ounces feta, crumbled; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 2 cups cooked orzo, cooled; 1 large egg; 1/4 cup grated Parmesan; 2 scallions, thinly sliced; 2 tablespoons chopped fresh dill; 1/4 cup all-purpose flour; 2 tablespoons olive oil

Crisp-edged orzo fritters with scallions and herbs pair with a cool lemon feta dip for an easy snack.

Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (78 reviews)

INSPIRED BY

Inspired by crispy rice snacks and the lemony feta dips served with Mediterranean small plates. Orzo gives this original Tastelicious version a tender center and quick cook time.

Story

Theo sees a bowl of leftover pasta and starts thinking about the snack window. Orzo turns into crisp little discs, feta brings the salty hit, and lemon keeps the dip from getting sleepy. Put them on a platter with cold drinks and let the first batch disappear.

By Theo

Ingredients

3/4 cup plain Greek yogurt
2 ounces feta, crumbled
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 cups cooked orzo, cooled
1 large egg
1/4 cup grated Parmesan
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
1/4 cup all-purpose flour
2 tablespoons olive oil

Instructions

Stir the yogurt, feta, lemon zest, and lemon juice together in a small bowl and chill while the fritters cook.
Combine the cooled orzo, egg, Parmesan, scallions, dill, flour, and 1/2 teaspoon salt in a medium bowl.
Shape the mixture into 8 compact patties, pressing firmly so the orzo holds together.
Heat the olive oil in a large nonstick skillet over medium heat and add the patties without crowding them.
Cook for 3 to 4 minutes per side until the edges are crisp and the centers are hot.
Transfer the fritters to a plate, season with pepper, and serve with the lemon feta dip.

Chef Tips

Cool the orzo completely before mixing so the egg does not start to set in the bowl.
Press the patties firmly and flip them only once for the cleanest crust.
Use a well-seasoned nonstick skillet if you have one because the cheese can stick as it browns.
Add a pinch of red pepper flakes to the dip if you want more heat.

Cook's Notes

**Mixture:** Cool the orzo fully and press the patties tightly so they hold.
**Pan:** Leave space between fritters so steam does not soften the edges.
**Dip:** Taste after the feta goes in before adding more salt.

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